My favourite ingredients—mushroom, onions and cheese—put together in a beautifully light pastry shell is just magic. And the pastry wasn’t as challenging to make as I thought it would be. Enjoy!
Grains such as millet and sorghum are drought resistant and grow quickly in the semi-arid lands of the Somalis. It is no wonder that they are such an integral part of Somali cuisine.
Muhammara is a dip made from red capsicum, garlic, cumin, lemon, salt, nuts, a hint of chilli and a bit of olive oil. This delicious dip is said to originate from Syria, but it is common all over the Middle East. It is great with some good bread or you can use as a spread on toast.
I love anything with cardamom and fruit so this combination seemed like a match made in a heaven. What I didn’t anticipate was how the mix of buttery caramel, spice and sugar would turn me into an addict! Since my first attempt I have made this cake four times in as many weeks.
I enjoy giving tradition a new twist so when a Vietnamese friend served me some vegetables in a lettuce cup I thought I would try that idea on Somali food. Combining meat and salad seemed like a good way to go and my suqaar lettuce cup recipe was born.
These gluten-free pancakes are made from teff, an ancient grain from Ethiopia that is becoming very popular as a ‘super food’ as poor quinoa is being asked to step aside. Teff has been a staple food for centuries in the horn of Africa where it is used to make injera, a flatbread.
Turn over a new leaf with this delicious cabbage curry. Well, I did! I tried something different by incorporating two flavours that I normally don’t use—Kashmiri chilli and toasted sesame seeds.
I love chickpeas and these savoury pancakes are another way to share my love for this versatile vegetable. Plus they are vegan and gluten free.
The title says it all—no bake, just three ingredients and you get a delicious chocolate overload within 25 minutes. And it is super easy to make. My son, Issa and I had fun making the fudge and even more fun eating it!
Hodan Nalayeh is not only an internationally renown and respected media personality and public figure, this Somali-Canadian mother of two is also a passionate cook.
Despite a hectic schedule filming and broadcasting stories about Somalis from around the world on her much loved Integration TV, Hodan still finds time to cook up a storm in her kitchen. She shares her special canjeelo recipe with us. We tried it with a smear of nutella – delicious!